Eggless Breakfast Pumpkin Walnut "Jumbo" Muffins

Had some leftover pumpkin puree from making a variant of these lovely pancakes, so decided to make some pumpkin walnut muffins. So here you go-

Ingredients(For 4 "6 oz" Jumbo Muffins):

• 1-1/2 Cups All Purpose Flour
• 3/4 Cup Pureed Orange Pumpkin
• 3/4 Cup Granulated Sugar
• 1/2 Cup Walnuts, toasted and roughly chopped
• 3/4 Tbsp Baking Powder
• 1/8 Tsp Salt
• 1/4 Tsp All Spice powder
• 1/4 Tsp Pumpkin Pie Spice powder
• 1/4 Cup Nonfat Yogurt
• 4 Tbsp Melted Butter
• 1 Tbsp Olive Oil
• 2 Tbsp "Wild Flower" Honey

Other:

• 4 "6 oz" Stockholm Ramekins, Crate and Barrel

Procedure:

• Sift together flour, spice powder, baking powder in wide bowl. Stir salt and sugar using a whisk.

• Add the pumpkin puree, butter, oil. Mix gently with a spatula.

• Add the honey and fold in the 3/4 of the chopped walnuts. Save some for topping the muffins.Don't over-mix.

• Preheat the oven to 350 degrees F. Grease the insides of the ramekins. Divide the muffins between the ramekins.

• Bake for 35 - 38 minutes( I baked in the bottom rack for 18 mins and middle rack for 20 minutes).

• Let the muffins cool for 10 minutes before removing it from the ramekins. 

• Here you go-

Enjoy!
Note:

• Cling wrap the muffins and refrigerate the muffins for the following day. Yum with a cup of coffee.

Banana Nut Jumbo Muffins(7oz):

What else can you make with Pumpkin Puree: Downeast Maine Pumpkin Bread With Mini Chocolate Chips